This hearty Chickpea and Spinach Curry with Rice combines the earthy flavors of chickpeas and spinach in a fragrant, spiced tomato base. Simmered with aromatic onions, garlic, and ginger, and seasoned with cumin, turmeric, and garam masala, this dish is a nutritious, plant-based meal that’s perfect for a cozy weeknight dinner.
The curry is served with fluffy rice to soak up all the flavorful sauce, making it an irresistible, satisfying meal. It’s simple to make, naturally vegan, and packed with protein and vitamins, offering a great balance of flavor and nutrition in one bowl.
Recipe Tips and Tricks:
- Use fresh spinach for a brighter flavor, or frozen spinach for convenience.
- For extra creaminess, add a splash of coconut milk.
- Serve with a side of naan or a squeeze of lemon for added zing.
- Make ahead and store for up to three days for a quick lunch or dinner.
Chickpea and Spinach Curry with Rice
Chickpea and Spinach Curry with Rice is a flavorful, easy, and nutritious plant-based meal.
Ingredients
- 1 can chickpeas (drained and rinsed)
- 4 cups fresh spinach (or 2 cups frozen)
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 1 inch piece of ginger (grated)
- 1 can diced tomatoes
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili flakes (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup basmati rice
- 2 cups water or vegetable broth
Instructions
- Cook the rice by combining the rice and water in a pot, bringing it to a boil, then reducing the heat to low and covering for about 15 minutes until cooked.
- In a large pan, heat olive oil over medium heat. Add chopped onions, and sauté until soft and golden, about 5-7 minutes.
- Add garlic and ginger to the pan, and cook for another minute until fragrant.
- Stir in the curry powder, cumin, garam masala, turmeric, and chili flakes (if using), and cook for 1-2 minutes to toast the spices.
- Add the diced tomatoes and cook for 5 minutes until they soften and release their juices.
- Stir in chickpeas and spinach, and cook until the spinach wilts and everything is heated through.
- Season with salt and pepper to taste, then serve the curry over the rice.
Notes
- Adjust the spices to your taste; you can make it milder or spicier depending on preference.
- Add a dollop of yogurt or a squeeze of lemon on top before serving for a creamy finish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 217Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 484mgCarbohydrates 35gFiber 8gSugar 6gProtein 8g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
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